To say this super easy crockpot Mexican chicken is a favorite in my household would be putting it mildly. In fact, it goes by the name yum yum chicken in our house because we’re super creative like that. It is always heavily in the rotation and is so versatile. It’s Whole 30 approved, zero Weight Watchers Smart Points and is probably even Keto (but don’t quote me on that), so no matter what your eating habits are it can fit into any meal plan.
This Crockpot Mexican chicken can be doubled to feed a crowd, it is super flavorful, is the perfect base for a number of dishes and is seriously one of the easiest things to make ever. In fact, you probably have all of the ingredients in your pantry right now. AJ laughs at me every time I make this because I always go on and on about how easy it is to make. What can I say, I’m just that cool now that easy crockpot meals get me excited. #momlife I’ve never used an InstaPot, but it’s definitely possible and would make this easy dish even easier.
Super Easy Crockpot Mexican Chicken
This easy slow cooker meal is perfect for busy week nights. It's versatile too! Use it in tacos, nachos, or burrito bowls.
- 2 pounds boneless, skinless chicken breast
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons taco seasoning of choice
- 1 tablespoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 3/4 teaspoon dill
- salt and pepper to taste
1. Pour olive oil and red wine vinegar into the bottom of your slow cooker.
2. Add chicken breasts and spices to the slow cooker. Cook on low for 6 hours, or 4 hours on high.
3. When chicken is cooked all the way through, shred it on a cutting board. Add it back to the slow cooker and stir it back into the spices/sauce.
To make prep for this meal even easier, you can premeasure the spices and store in a container or snack bag. That way, all you have to do on a busy morning is take the chicken out, the oil and vinegar and throw in the spices!
I’ve used this Crockpot Mexican chicken for tacos, burrito bowls, smothered in cheese in a quesadilla for the kids and on nachos. It would even be good in taco salad or burritos. The combinations are endless! Plus, it makes a good amount, which means plenty of leftovers for lunch the rest of the week! I’m all about cooking once and getting more than one meal out of it.
My current favorite way to eat this is in a burrito bowl with cauliflower rice, black beans, a sprinkle of cheese, salsa, avocado and a few tortilla chips crumpled on top for some crunch. I’ve also added cilantro, roasted peppers and lime when I have them on hand.
I used our homemade taco seasoning for the recipe, but any taco seasoning will do. The homemade version is nice because you can alter the spiciness yourself!
What is your favorite easy go-to meal? We’re always looking for more to add to the rotation!
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